Our Easter dinner would not be complete without a Coconut Cake. I just love coconut but I love toasted coconut even more. This is a big 3 layer cake that everyone will rave about. Matter of fact the original name for this recipe is Incredible Coconut Cake. I know this baby takes a little more effort than most but it is so worth it. You can always bake it 1 or 2 days in advance of your Feasty. So search no more for a perfect coconut cake recipe because it is right here.
- 5 eggs, separated
- 2 cups sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup canola oil
- 1 tsp. coconut extract
- 1/2 tsp. vanilla extract
- 2 1/4 cups cake flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup buttermilk
- 2 cups flaked coconut
- 1/4 tsp. cream of tarter
- 2 pkg. of 1/3 less fat cream cheese, softened (only using a total of 10 oz.)
- 2/3 cup unsalted butter, softened
- 4 1/3 cup confectioners sugar
- 1 1/4 tsp coconut extract
- 2 cups coconut, toasted
Place egg whites in a large bowl; let sit at room temp for 30 minutes.
Preheat oven to 325 degrees. In another large bowl, beat sugar, butter and oil until well blended. Add egg yolks one at a time, beating well after each addition. Beat in extracts.
Combine flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in coconut.
Add cream of tarter to egg whites; with clean beaters, beat on medium speed until stiff peaks form.. Fold 1/4 of the egg whites into the batter, then fold in remaining whites.
Transfer to three greased and floured 9 inch round cake pans. Bake 25-30 minutes or until a cake tester inserted into center comes out clean. Cool 10 minutes before removing from pan to wire racks to cool completely.
Meanwhile; while the cake is baking I like to toast my coconut in a 12 inch non stick skillet stirring constantly until golden brown, then set side in a bowl to cool.
For frosting; in a small bowl, beat cream cheese and butter until fluffy. Add confectioners sugar and extract; beat until smooth.
Place one cake layer on plate; spread with 1/2 cup frosting and sprinkle with 1/3 cup toasted coconut. Repeat. Top remaining cake layer. Spread remaining frosting over top and sides of cake; sprinkle with remaining coconut on top and sides. Refrigerate for 2 hours for cutting or make a day or two in advance. Store in covered in refrigerator. Yield: 16 servings
This recipe is compliments of Taste of Home magazine that was submitted by Lynne Bassler and this is my version. Thank you Lynn for this incredible Coconut Cake recipe.